For a few weeks now Toby has been asking if I could make butter chicken for supper. I really don’t have a lot of experience with cooking Indian food (excluding of course a simple curry or two) and was a bit nervous to try. I really needn’t have been nervous for this meal at all, it is simple and delicious.

I looked up a few different recipes, picked through and chose the tastier sounding bits then went to town to pick up the missing ingredients. I started cooking as soon as I got home and had a tasty sauce simmering in no time. When Toby came home and exclaimed “It smells like India!” I knew I had succeed before we even tasted the dish.

This recipe is quick, simple and sooo good. It will now be a go to dish when I want to impress dinner guests.

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 6 – 8 depending on who you are feeding

Ingredients:

1 Tbsp Vegetable Oil

3 or 4 Boneless Skinless Chicken Breasts Cubed(really any sort of chicken will work but this is easiest)

3 Tbsp Tandoori

1/2 cup + 2 Tbsp Butter

One Onion (white or yellow) diced

4 Cloves of Garlic Pressed

1 Tbsp Garam Masala

2 tsp Cayenne Pepper

1 tsp Minced Ginger

1/4 c Cashews Finely Chopped (food processor works best)

1 21oz Can of Diced Tomatoes Drained and Pureed

1 Can of Coconut Milk

1/2 c Heavy Cream

Pinch of Salt

Handful of Cilantro (to garnish)

Chopped Cashews Waiting to be Toasted

Directions

1. Preheat oven to 350 C

2. Place the chicken in a bowl and drizzle the tablespoon of vegetable oil over top. Toss to coat.

3. Sprinkle the chicken with the tandoori masala one tablespoon at a time, stirring as you go.

4. Spread the chicken out on a baking tray and bake for 15 minutes (adjust depending on size of your cubes)